Italian Stuffed Meatloaf
This Italian Stuffed Meatloaf also know as a Polpettone Ripieno, is stuffed with greens and a creamy gooey cheese. It makes the perfect family or guests to dinner idea. It will become everyones favorite!
We have always been a Meatloaf loving family, and I was so glad to be able to choose from a traditional Canadian to an Italian type of recipe. A polpettone is basically a large meatball without the sauce shaped oblong and baked in a loaf pan. This stuffed meatloaf recipe is even better because it’s stuffed!
Recipe Ingredients
- Ground beef
- Ground pork
- Egg
- Parmesan cheese
- Bread crumbs
- Garlic – 1-2 cloves garlic minced
- Parsley – dried or fresh parsley
- Salt
- Pepper – white or black pepper
- Milk
- Arugula
- Cheese
What to substitute for Arugula
If you don’t like Arugula also known as rocket or rugula you could use baby spinach, dandelion greens or even kale.
What is the best cheese to use?
I like to use fontina, gruyere, firm mozzarella cheese or even scamorza. It’s easier if you get it sliced at the deli counter or you can shred it yourself. I would stay away from the bagged stuff.
What is the best ground beef to use?
The best ground beef for a meatloaf is ground chuck that is 80% fat. It will hold its shape better and but remain moist, juicy and firm enough.
Instructions to make Stuffed Meatloaf
In a large mixing bowl gently mix together the beef, pork, egg, parmesan cheese, bread crumbs, minced garlic, parsley, salt and pepper, do not over mix. Slowly add the milk to form a compact meat mixture.
Place the mixture on a large sheet of parchment paper and pat into a rectangle, top with the cheese slices or shredded cheese and the chopped greens on top.
With the help of the parchment paper roll the meat loaf up starting at the short end, use a spatula to help with rolling if necessary. Place the loaf in a lightly greased loaf pan or baking dish if also making potatoes.
Bake for approximately 45-60 minutes in a pre heated oven. Let sit 5-10 minutes before slicing.
What to serve with it?
I like to serve cubed potatoes and carrots. I cook them together tossed with rosemary, spices and olive oil in the same pan as the meatloaf.
What are the best potatoes for baking?
To have the best baked potatoes you are going to want a medium or high starch potato, which includes the Russet, Yukon Gold and Red Potatoes.
When is meatloaf done?
A meatloaf is done when the internal temperature reads 160F/70C.
Can it be made ahead of time?
Yes you can definitely make it ahead of time, prepare the meatloaf place in the loaf pan, cover in plastic wrap or foil and refrigerate the day before. Remove from the fridge and bake. Unbaked meatloaf can also be frozen for up to 6 months, thaw in the fridge and bake.
How to store it
Store any leftover meatloaf in plastic wrap or foil in the refrigerator. It will last up to 3-4 days in the fridge. Bring to room temperature and serve. It makes a delicious sandwich also.
Can stuffed meatloaf be frozen?
Wrap the completely cooled baked meatloaf in plastic wrap or foil, then place in a freezer safe bag or container. It will keep for up to 6 months in the freezer. Thaw overnight in the fridge.
When you are looking for a Cheese Stuffed Meatloaf then I hope you give this recipe a try. And of course let me know what you think. Buon Appetito!
More Meatloaf/Polpettone Recipes
Italian Stuffed Meatloaf
Ingredients
- 1 pound ground beef (80% lean)
- ½ pound ground pork
- 1 large egg
- ¼ cup freshly grated parmesan cheese
- 3 tablespoons bread crumbs
- 1-2 cloves garlic (minced)
- 1 tablespoon fresh parsley minced
- ½ teaspoon salt
- 1-2 dashes black or white peppper
- 3-4 tablespoons milk (I used 3 tablespoons)
- 9 Slices cheese (fontina, Gruyere, firm mozzarella or scamorza) or 1 – 1 1/2 cups shredded
- 1-2 Cups greens (arugula, spinach, kale or dandelion greens) chopped
FOR THE POTATOES
- 5 medium potatoes
- 2-3 large carrots
- 1 teaspoon oregano
- ½-1 teaspoon chopped rosemary
- ½ teaspoon salt (or more to taste)
- 3-4 tablespoons olive oil
Instructions
- Pre-heat the oven to 350F (180C). Grease a 9 inch (23cm) loaf pan or a large baking dish if making potatoes & carrots also.
- In a large mixing bowl gently mix together the beef, pork, egg, parmesan cheese, bread crumbs, minced garlic, parsley, salt and pepper, do not over mix. Slowly add the milk to form a compact meat mixture.
- Place the mixture on a large sheet of parchment paper and pat into a rectangle about ¼ inch thick, top with the cheese slices or shredded cheese and the chopped greens on top.
- With the help of the parchment paper roll the meat loaf up starting at the short end, use a spatula if needed to help roll the loaf. Place the loaf in the prepared loaf pan or baking dish. Add the potatoes if making.
- Bake for approximately 45-60 minutes in a pre heated oven. Let sit 5-10 minutes before slicing.
FOR THE POTATOES
- In a large bowl toss together the cubed potatoes, carrots, spices and olive oil.
Notes
Nutrition
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This was a fun recipe to make, easy rolling up with the parchment paper, and looked beautiful served, with the swirl of arugula and shredded mozzarella. I used 1 1/2 packages of meatloaf mix (beef,veal & pork), about 3 lbs, so it took 1/2 hour longer to cook through. I placed it on a rack in a foil lined pan, and made a sauteed spinach on the side. With increasing the other ingredients a little to compensate for the added meat, and using flavored breadcrumbs plus a few sprinkles of a multi-herb & spice I found, my husband said it was the best meatloaf he ever tasted. It would have been even better with potatoes & carrots baked in same pan.
Thank you Rosemary for yet another excellent recipe! I had so many wonderful ideas to choose from while preparing for our family Easter dinner. Desserts were fabulous, such as almond coconut & lemon ricotta cookies and your no-bake greek yogurt berry pie with strawberries puree. It set beautifully right away and a week later still delicious!
Hi Ida, thanks so much so glad you enjoyed the recipes and happy you had a nice Easter. Take care!
Ok second comment – Next time I would let the carrots and potato wedges cook with the meatloaf, take it out at 160 and remove the veggies to a sheet pan and roast at 400 degrees while the (covered) meatloaf rests. This is an extra step, sure, but the roasted potatoes came out crisp and wonderfully seasoned with the juices, rosemary, oregano and garlic. A sure winner! Thanks for the recipe – my house smells so good!
Hi Susan, thanks so glad you enjoyed it. Thanks for sharing. Take care!
Hi! I used 85% ground beef, and everything else as written. Used sliced provolone. Cut the carrots and potatoes to look like your photos, and they were still not done at an hour. The meatloaf was delicious but a tad overcooked since I left it in longer to try to get the veggies done. Next time I will just cut them in much smaller slices. Threw in a few whole cloves of garlic with the potatoes as well, and they are now finishing off in the oven.
My Rhode Island Italian wife loves this recipe! And the weekly emails with recipes are excellent as well. I’ll definitely be trying more, thank you !
Hi Ron, thanks so much, so glad your wife enjoys the meatloaf. Take care and have a great weekend!
Love this meatloaf. I make it adding prosciutto on top of cheese and greens before rolling. When slicing, it has colors of Italian flag! Can substitute fresh basil for greens.
Hi Kathy, thanks so much, and great idea! Take care!
I would love to try this…..sounds amazing. Could you share how much cheese and what greens are to be used, please?
Thanks!
Ho Ali I corrected the recipe, thanks.
Just read your recipe for meatloaf….80% fat ??? Or 80% lean. Please respond.
Hi Carol yes lean sorry about that.
Your instructions say to ” top with the cheese slices or shredded cheese and the chopped greens on top”, but those ingredients are not listed. It appears your meatloaf looks stuffed with white (parmesan?) and green (parsley); I am slightly confused about the instruction, in particular “top with the cheese slices”.
Wanting to make this; please advise.
Thank you.
Hi Kathy sorry about that I added it to the recipe.
What kind of cheese slices are used ?
Hi Edith, you can use firm mozzarella, fontina or even gruyere cheese.